Roasted Zucchini, Onion, and Peppers
- 3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
- 2 red or yellow bell peppers, cut into 1-inch squares
- 1 medium red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
Save 4 cups of roasted vegetables for use in a Zucchini Frittata the next night.
Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast until vegetables are tender and browned in spots, 30 to 35 minutes.